Strawberry Frangipane Tart recipe
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- 1 ⅔ cups all-purpose flour, plus more for rolling out dough ½ cup almond flour 7 tablespoons white sugar ½ teaspoon salt ½ cup cold butter 1 egg, beaten ½ cup superfine sugar 7 tablespoons butter 1 cup almond flour 3 ½ tablespoons all-purpose flour 1 egg yolk 1 ¾ cups strawberries ⅓ cup white sugar, or more to taste 2 cups strawberries, or as needed
Nutrition Info
- 437.1 caloriescarbohydrate: 52.9 gcholesterol: 84.9 mgfat: 21.7 gfiber: 1.8 gprotein: 10.6 gsaturatedFat: 11.6 gservingSize: -sodium: 249 mgsugar: 28.4 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Frangipane Tart
Directions
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Combine 1 2/3 cups all-purpose flour, 1/2 cup almond flour, 7 tablespoons white sugar, and 1/2 teaspoon salt in a bowl. Mix in 1/2 cup cold butter using your fingers until the mixture resembles coarse crumbs. Form a well, pour in beaten egg. Mix until a dough forms, knead until just combined. Wrap dough in plastic wrap, freeze for 15 to 20 minutes.
Beat 1/2 cup superfine sugar and 7 tablespoons butter together in a bowl using an electric mixer until creamy. Stir in 1 cup almond flour and 3 1/2 tablespoons all-purpose flour. Add egg yolk, mix until frangipane is well combined.
Place 3 cups strawberries and 1/3 cup white sugar in a pot over medium heat. Cook and stir until mixture starts to simmer. Reduce heat to low, mash strawberries. Cook until jam is thickened, 10 to 15 minutes more. Strain through a fine sieve, reserve pulp. Allow to cool.
Preheat oven to 400 degrees F (200 degrees C).
Flour a work surface and a rolling pin, roll dough out to a 1/8-inch thick circle and place in a tart pan. Line crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
Bake in the preheated oven for 10 minutes.
Carefully remove weights and foil, add frangipane, spreading into a layer 1/3 the thickness of the crust.
Return to the oven, bake until golden brown, 15 to 20 minutes. Let tart cool for 5 minutes.
Spread reserved pulp over tart, press in strawberries to cover surface. Pour jam evenly over the tart. Cool until set, about 30 minutes.